GETTING READY
1) Cut 4 or 5 deep diagonal slashes on each side of the fish to help it cook more quickly.
2) Marinate the fish for 15 minutes with ginger, chopped spring onion, pepper and rice wine. Drain fish and scrape off any pieces of the marinade.

MAKING
3) In a wok, heat oil.
4) Add fish layered with corn flour into the wok.
5) Cook for 5-8 minutes on moderate heat till it turns golden brown.
6) Drain and keep warm on a serving dish.
7) Discard all but 1 teaspoon of the frying oil.

FINALIZING
8) To prepare the sauce, stir fry the chilli paste, garlic and ginger for a few seconds until fragrant, then add all other ingredients, except corn flour.